Description
This Easy Pasta Salad is perfect for your summer cookouts. It’s packed with fresh veggies, roasted tomatoes, black olives, and cheese, then finished off with tangy Italian dressing. Serve as-is or customize to suit your tastes!
Ingredients
- 1 lb pasta of choice, prepared and cooled
- 1 pint cherry tomatoes, fresh or roasted
- 1 red bell pepper (about ½ cup chopped)
- ½ cup chopped red onion
- 1 can (2.25 oz) sliced black olives
- 6 ounces cheese, cubed
- 1/3 cup shaved parmesan cheese
- 1/3– ½ cup Italian dressing
- Green onion for garnish (optional)
Instructions
- Prepare a box of pasta according to the instructions on the box. Allow the pasta to cool completely.
- To roast the tomatoes, place on a sheet pan lined with parchment paper. Lightly drizzle with olive oil, salt and pepper and roast at 425°F for 20 minutes. Cool completly and strain excess oil.
- Dice the pepper and onion into small pieces, set aside.
- Cube the cheese into small pieces, set aside.
- When ready to serve, combine all the salad ingredients in a large bowl and toss with the parmesan cheese and dressing. Start with 1/3 cup and add additional dressing as needed for taste.
Notes
- See blog post for ingredient options and suggestions to add additional protein or vegetables.
- Add the dressing last and prior to serving to prevent the pasta salad from getting soggy.
- Store leftovers in the refrigerator for 3-5 days in an airtight container.
Nutrition Information:
1 Serving
475
6 g
476.5 mg
15.8 g
63.7 g
3.8 g
18.9 g
31.3 mg
- Category: Side dish
- Method: Refrigerator
- Cuisine: American
